Fermented fruit clafoutis is a delicious way to use leftover fruit from making wine, cider, and mead. It’s also perfect for fruit preserved with fermentation.
Clafoutis is a French dessert. It’s pronounced Cla-Fue-Tea. It’s sort of like a crustless flan. I have a variation in my cookbook that uses a sourdough batter. This recipe uses fermented fruit.
Honey Fermented Fruit
This recipe is a follow-up recipe to my post on preserving with honey. I always try to write companion recipes for all of my ferments. Knowing what to do with a 2-liter jar of honey-fermented blueberries is not always easy. 🙂
Honey fermented fruit is not sweet. But it’s also not exactly savory either. It tastes slightly sour and fruity. It’s perfect for salads and sauces. However, I like to enjoy my preserved fruit in desserts!
–> I make a LOT of fermented fruit. Clafoutis doesn’t have to be made with honey-fermented fruit. However, you’ll want to use a sugar-based culture, not salt-brine fermenting. The salty fruit won’t work for this recipe.
–> The best part about fermenting is that it can take the tartness out of fruit without impacting the overall flavor or adding sweetness. So while you might not normally use quince in a dessert… fermented quince is perfect.
Here are some fermented fruit options:
Fruit From Making Wine Or Cider
I make a lot of whole fruit wine and cider. It’s just so easy, reliable, and affordable! While the first time might be a bit tricky… it’s now part of my summer.
My recipes all involve a 1 to 2-week ferment with the fruit. The fruit comes out sparkling and slightly alcoholic. Since I’m a waste-not sort of person, I naturally save the fruit for desserts.
Fermented Fruit Clafoutis
Fermented fruit clafoutis is a delicious way to use leftover fruit from making wine, cider, and mead. It’s also perfect for fruit preserved with fermentation.Â
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 6 to 8 1x
- Category: Dessert
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 3 cups of fermented fruit (see above for suggestions)
- 4 eggs
- 1/2 cup of sugar
- 1 cup of milk
- 2 tsp vanilla
- 3/4 cup of flour (all-purpose or gluten-free)
- A pinch of salt
Instructions
- Preheat the oven to 375 F (190 C). Grease a 10-inch deep pie plate or oven-safe skillet. This is a liquid batter, so don’t use a spring-form pan.
- Drain the fermented fruit from its liquid. I recommend saving the liquid from fermented fruit. It’s delicious mixed into sparkling water or cocktails. Set the fruit aside to drain while you put together the rest of the clafoutis.
- Beat the eggs and sugar together in a medium-sized bowl until frothy, about 2 minutes. Beat in the milk and vanilla. Then stir in the flour and salt.
- Spread the fruit over the bottom of a greased pie plate or oven-safe skillet. Pour the batter over the fruit. Place the pie plate on a baking sheet and put it in the oven. Bake for 10 minutes. Reduce the heat to 350 F (180 C) and cook for another 35 minutes, until a toothpick inserted in the center comes out clean.Â
- It will come out of the oven puffed up like a soufflé. It will deflate as it cools. Allow it to cool for at least 20 minutes before serving. It can be served warm or cold. Feel free to serve the clafoutis with a dusting of icing sugar if you would like a bit more sweetness.
- Store the leftovers in an air-tight container in the fridge for up to 3 days.
Notes
- The flour in this dessert is mainly for thickening. There is no need to include extra binders like xanthan gum in gluten-free flour. Just use whatever grain-based flour you have in your kitchen. I’ve made this recipe with oat flour, buckwheat, and white rice (for the photograph).
- This recipe is perfect for leftover fruit from brewing whole-fruit wine or cider. It’s also perfect for fruit preserved with fermentation. See the sections above for details.
Nutrition
- Serving Size: One slice
- Calories: 219
- Sugar: 12.2g
- Sodium: 79mg
- Fat: 5.5g
- Saturated Fat: 1.7g
- Carbohydrates: 20.5g
- Fiber: 1g
- Protein: 7.9g
- Cholesterol: 187mg
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